Copycat Chuys Boom Boom Sauce Recipes

BOOM BOOM SAUCE

Steps:

• Combine all ingredients in a bowl and stir to combine.
• Keep refrigerated until ready to use.

COPYCAT CHUY'S BOOM BOOM SAUCE RECIPE

Steps:

• Into a high-speed blender, add all the ingredients except the cheese. Blend until just combined.
• Pour the mixture into a large pot and bring to a boil on medium-high heat. Once mixture is boiling, turn down the heat to low and simmer for 10 minutes.
• Fold in the cheese until melted.
• Serve the sauce immediately while warm, or transfer the Boom Boom sauce into an airtight container and refrigerate. ENJOY!

CHUY'S BOOM BOOM SAUCE RECIPE

Steps:

• Pour a small amount of chicken stock in a large cooking pot.
• Place over medium high heat and warm.
• Add peppers and garlic to pot and sauté until tender and fragrant.
• Add cilantro, soup, green chilies and tomatillos to the pot.
• Cook until warm.
• Pour into blender and blend until smooth.
• Pour mixture back into pot and place back on stove.
• Add cheese. Cook until cheese melted through.
• Store in a tightly sealed container, in the refrigerator, until ready to serve. Serve warm.

BOOM BOOM SAUCE

Steps:

• Seed and dice peppers, garlic, and cilantro.
• Saute peppers and garlic in pot with a splash of chicken stock.
• Add soup, cilantro, green chilies, and tomatillos to the pot.
• Cook until warm.
• Pour into blender and blend until smooth.
• Move mixture back to the pot and add cheese.
• Cook until cheese melted through.
• Serve warm.
• For thicker Boom Boom:.
• Sift 1-2T flour into blender with sauce.
• Blend until smooth.

CHUY'S CHICKA CHICKA BOOM BOOM ENCHILADAS

Steps:

• In a saucepan, add vegetable broth, water and spices and place over a medium to high flame. Using a food processor, puree roasted green chilies, tomatillos, cilantro, green onions, serranos and lime juice.
• Add to saucepan, stirring in well. Bring mixture to a slow boil. Lower flame and slowly add American cheese, whipping as needed to remove clumps and make sure it doesn't stick to the bottom. When the cheese is melted and mixed, remove from heat.
• To make enchiladas, fill a corn tortilla with 2 ounces of cooked, roasted chicken. Roll up and place in a baking pan. Top with mixed cheese, as needed. Warm in a hot oven for 4 minutes, until cheese is melted. Top with Boom-Boom Sauce.

THE BEST CHUY'S QUESO RECIPE COPYCAT

Steps:

• instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.